Contents:
Common Names | Parts Usually Used | Plant(s) & Culture | Where Found | Medicinal Properties | Biochemical Information
Legends, Myths and Stories | Uses | Formulas or Dosages | Nutrient Content | How Sold | Warning | Resource Links
Scientific Names
- Brassica oleracea
Common Names
- Cabbage
- Green Cabbage
- White Cabbage
- Red Cabbage
- Purple Cabbage
- Cabbage Leaf
- Chou (French)
- Chou Blanc (White Cabbage – French)
- Chou Commun (Common Cabbage – French)
- Chou Rouge (Red Cabbage – French)
- Chou Vert (Green Cabbage – French)
- Col (Spanish)
- Repollo (Spanish)
- Vitamin U
Parts Usually Used
The leaves are the primary part used both for food and medicinal purposes. Whole fresh leaves are commonly applied topically for therapeutic use, while both raw and cooked leaves are consumed as food. The juice extracted from cabbage leaves is also used medicinally.
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Description of Plant(s) and Culture
Cabbage is a dense, leafy vegetable that belongs to the cruciferous vegetable family (Brassicaceae/Cruciferae), which also includes broccoli, kale, Brussels sprouts, cauliflower, and radishes. The plant forms a compact head of tightly packed leaves that can grow nearly as large as a basketball.
Cabbage comes in several varieties with different colors including green, white, purple, and red. The most common type is green cabbage, which has tightly packed smooth leaves and a firm head. Red cabbage is roundish and red-colored, usually smaller than green cabbage but especially nutritious. Other varieties include Savoy cabbage with curly, loosely layered ruffled leaves, Napa cabbage (Chinese cabbage) with long light green leaves, and January King cabbage with vibrant green and purple tinted leaves.
The plant has been cultivated around the world for thousands of years and is now one of the most widely grown vegetables globally. It’s a cool-season crop that can tolerate frost and grows well in various climates.
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Where Found
Cabbage is grown worldwide and is one of the most widely cultivated vegetables. It has been grown for thousands of years and is now found in virtually every country with temperate climates. Major cabbage-producing regions include China, India, Russia, South Korea, Ukraine, Poland, and many other countries across Europe, Asia, and the Americas.
The vegetable is widely available in grocery stores and supermarkets throughout the world, typically found in the produce section near other leafy vegetables. It’s one of the most affordable and accessible vegetables, making it a staple food in many cultures.
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Medicinal Properties
Cabbage demonstrates numerous medicinal properties that have been recognized both in traditional medicine and modern scientific research. The plant contains powerful antioxidants, anti-inflammatory compounds, and various nutrients that contribute to its therapeutic effects.
The primary medicinal properties of cabbage include anti-inflammatory, antioxidant, anti-cancer, cardiovascular protective, digestive supportive, immune system boosting, and wound healing effects. Cabbage contains chemicals that help prevent cancer by changing the way estrogen is used in the body, which might reduce the risk of breast cancer and other hormone-related cancers.
Research has shown that cabbage may help reduce inflammation throughout the body, particularly chronic inflammation that is associated with heart disease, cancer, diabetes, and other medical conditions. The antioxidants in cabbage, including vitamin C, anthocyanins, and various phytonutrients, help protect cells from damage caused by free radicals.
Cabbage has traditionally been used to support digestive health, with its juice being particularly noted for helping heal stomach ulcers. The vegetable’s high fiber content supports healthy digestion and regular bowel movements, while also helping to lower “bad” LDL cholesterol levels.
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Biochemical Information
Cabbage is rich in numerous bioactive compounds that contribute to its medicinal properties:
Vitamins:
- Vitamin C (ascorbic acid) – powerful antioxidant and immune system supporter
- Vitamin K1 (phylloquinone) – essential for blood clotting and bone health
- Vitamin A – important for vision and immune function
- Folate (B9) – crucial for cell division and DNA synthesis
- Vitamin B6 – supports brain function and neurotransmitter production
- Thiamin (B1) – important for energy metabolism
- Riboflavin (B2) – supports cellular energy production
- Pantothenic Acid (B5) – involved in hormone and cholesterol production
Minerals:
- Potassium – helps control blood pressure and supports heart health
- Calcium – important for bone health and muscle function
- Magnesium – supports muscle and nerve function
- Manganese – acts as an antioxidant cofactor
- Iron – essential for oxygen transport in blood
Bioactive Compounds:
- Anthocyanins – powerful antioxidants that give red cabbage its color
- Glucosinolates – sulfur-containing compounds that may help prevent cancer
- Phytosterols – plant compounds that help lower cholesterol
- Polyphenols – antioxidant compounds including phenolic acids and flavonoids
- Beta-carotene and lutein – carotenoids that support eye and heart health
- Indoles and isothiocyanates – formed from glucosinolates, may inhibit cancer development
Other Components:
- Dietary fiber – supports digestive health and cholesterol management
- Amino acids – building blocks of proteins with antioxidant activity
- Natural probiotics (in fermented forms like sauerkraut and kimchi)
Legends, Myths and Stories
Cabbage has a rich history spanning thousands of years and has been valued by many cultures for both its nutritional and medicinal properties. Ancient Romans considered cabbage so valuable that they wrote extensively about its healing properties, and Roman soldiers were given cabbage before battle to strengthen them.
The vegetable was often called “the medicine of the poor” in medieval Europe because it was affordable, widely available, and believed to cure many ailments. European sailors carried sauerkraut (fermented cabbage) on long voyages to prevent scurvy, unknowingly benefiting from its high vitamin C content.
In traditional folk medicine, cabbage leaves were commonly applied as poultices to wounds, swollen joints, and various skin conditions. This practice has persisted to modern times, particularly among breastfeeding mothers who use chilled cabbage leaves to relieve breast engorgement.
Many cultures have developed fermented cabbage dishes that are central to their culinary traditions, such as German sauerkraut, Korean kimchi, and Eastern European varieties, often believing these foods to have special health-promoting properties.
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Uses
Traditional and folk medicine uses:
- Stomach pain and excess stomach acid
- Stomach and intestinal ulcers
- Roemheld syndrome (stomach condition)
- Asthma and respiratory conditions
- Morning sickness during pregnancy
- Wound healing and skin conditions
- Joint pain and inflammation
- Digestive disorders
Modern evidence-based uses:
- Breast engorgement relief in breastfeeding women (topical application)
- Supporting digestive health through fiber and probiotics
- Cardiovascular health support
- Blood pressure management
- Cholesterol reduction
- Blood sugar management in diabetes
- Immune system support
- Bone health maintenance
- Weight management due to low calorie, high fiber content
Cancer prevention research:
- Bladder cancer risk reduction
- Colorectal cancer prevention
- Stomach cancer risk reduction
- Lung cancer prevention
- Pancreatic cancer risk reduction
- Prostate cancer prevention (mixed evidence)
- Breast cancer risk reduction
Culinary and food uses:
- Raw in salads and coleslaw
- Cooked in soups, stews, and stir-fries
- Fermented as sauerkraut and kimchi
- Juiced for therapeutic purposes
- Steamed, boiled, or roasted as a side dish
- Used as a low-carb wrap substitute
- Added to casseroles and cabbage rolls
Formulas or Dosages
Note: Most medicinal uses of cabbage involve consuming it as a regular part of the diet rather than taking it in specific medicinal doses. The following represents both traditional applications and research-based uses:
